A friend of mine gave me this recipe several years ago. I never used it until a couple of days ago. We really enjoyed it and I have another batch of bacon ends simmering as I type this

PORK BELLY PO’ BOYSServings: 4Ingredients:

3 pounds pork belly, sliced into 1-inch cubes

1 cup mayonnaise

6 tablespoons maple syrup

½ cup salt plus more for seasoning

Six (6) French baguettes, sliced horizontally and toasted

Louisiana-style hot sauce I use Crystal sauce. Less sour than Tabasco

2 cups chopped lettuce

I also and some thinly sliced sweet onions

1 cup sliced dill pickles

Peanut oil for frying

Salt & pepper

Directions:

Fully submerge the pork belly in a pot of water, add the ½ cup of salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky, 3 to 4 hours. Turn off the heat and drain.

Heat the peanut oil to 350˚F in a fryer or large pot. Gently place handfuls of the rendered pork belly into the fryer until golden crispiness, 5 to 7 minutes. Transfer to a plate or bowl and season with salt and pepper.I use my air fryer instead of wasting peanut oil. Same great results.

Mix the mayonnaise and maple syrup in a bowl. Spread a heft portion on the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple of dill pickle slices and pork belly. Finish with a heavy drizzle of the mayonnaise-maple syrup mixture and enjoy!